Author: Gerald Cheruiyot Reviewed by: Sarah Armes and Jaroslav Guzanič Based on the IANE webinar presented by Jaroslav Guzanič, Dr Eliška Selinger and Dagmar Štruncová Think hearty dumplings, rich goulash and tangy sauerkraut. Central European cuisine carries centuries of history, but how does it measure up against today’s health and sustainability priorities? From traditional eating habits and diet-related disease to school meal reforms and sustainable food policy, these wer

Nutrition, Mental Wellbeing and the Voices That Should Shape Our Response Author: Dr Katharine Martyn Reviewed and edited by: Gerald Cheruiyot Every year on 10 October, World Mental Health Day provides an opportunity to pause and reflect on how we support mental wellbeing. This year's theme, lived experiences heard: real voices, real change, calls for people with lived experience of mental health conditions to help shape the policies, services and decisions that affect th

Author: Gerald Cheruiyot Reviewed by: Sarah Anderson, Professor Sumantra (Shumone) Ray Who’s going to dominate the race in the health field? It may not simply be those who develop the next breakthrough therapy. It may be those willing to invest in the research needed to understand the whole picture. Prof Sumantra Ray, Chief Scientist at the NNEdPro Global Institute for Food, Nutrition and Health, recently joined TRT World's Roundtable, hosted by Enda Brady, for a wide-rangi

Author: Rishi Khiroya Reviewed by: Sarah Armes, Sarah Anderson Based on the IANE webinar presented by Jaroslav Guzanic Culinary education is often reduced to recipes and technique, yet a recent IANE webinar presented by research chef and culinary educator, Jaroslav Guzanic, suggested there is far more to the story. The session explored how sensory science, design thinking, and precision cooking can reshape the way culinary skills are taught and understood. Rather than treatin

Guest Author: Michelle Tant, Senior Midwife at University of Brighton Reviewed by: Gerald Cheruiyot, Sarah Anderson World Breastfeeding Week (WBW), running from 1-7 August 2026, is a global campaign coordinated by the World Alliance for Breastfeeding Action (WABA) in partnership with WHO and UNICEF, aimed at promoting, protecting, and supporting breastfeeding worldwide. In 2026, the theme, “Breastfeeding for a sustainable start in life: strengthen what works”,  emphasises bui

Author: Gerald Cheruiyot Reviewed by: Dr Kathy Martyn, Sarah Anderson One in four people worldwide is living with anaemia. According to the World Health Organization, approximately 25% of the global population is affected, with iron deficiency accounting for around half of all cases. Among women, the burden is even greater, affecting an estimated 31% globally compared with around 18% of men. Despite its scale, iron deficiency rarely receives the attention it deserves. Public

Author: Sarah Anderson Edited by: Professor Sumantra (Shumone) Ray What does resilience in nutrition look like today? Across many parts of Europe, recent days have brought record-breaking temperatures, serving as another reminder of the growing links between climate, health and nutrition. As communities adapt to increasingly frequent extreme weather events, the need for evidence-informed nutrition, resilient food systems and global collaboration has never been more important.

Speakers: Prof Tamara Bucher & Ms Franziska Scheidegger-Balmer Author: Rishi Khiroya Edited by: Sarah Armes, Sarah Anderson, Prof Sumantra (Shumone) Ray This blog summarises key discussions and findings from an International Academy of Nutrition Educators (IANE) webinar. The full webinar recording will be available on the NNEdPro VLE. Culinary Nutrition in Practice: Moving beyond Healthy Eating Advice Nutrition advice is widely available, yet many people still struggl